Easiest Way to Prepare Any-night-of-the-week Egoma Leaf Onigiri (Rice Balls) Korean Dish

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, egoma leaf onigiri (rice balls) korean dish. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Egoma Leaf Onigiri (Rice Balls) Korean Dish is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Egoma Leaf Onigiri (Rice Balls) Korean Dish is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have egoma leaf onigiri (rice balls) korean dish using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Egoma Leaf Onigiri (Rice Balls) Korean Dish:

1. Prepare 30 Egoma leaves
2. Take 700 grams Plain cooked rice
3. Prepare 100 grams Minced beef (or minced beef and pork mix)
4. Take 1/2 tsp Carrot
5. Take 4 1/2 tbsp Soy sauce
6. Make ready 3 tbsp Mirin
7. Make ready 1 1/2 tbsp Sugar
8. Make ready 1 tsp Sesame oil

Steps to make Egoma Leaf Onigiri (Rice Balls) Korean Dish:

1. Sauté the meat and roughly chopped carrot, and add the soy sauce, mirin, and sugar.
2. Cook until the liquid is almost completely evaporated out of the pan. Since you will mix this meat mixture with rice, it should be a little salty.
3. These are egoma leaves. They are a little bigger and thicker than shiso leaves.
4. Add a little salt to boiled water, and parboil the egoma leaves for 1-2 minutes. They will become too soft if you boil them for too long, so parboil them briefly.
5. To prevent them from discoloring, blanch in cold water after parboiling.
6. Drain the leaves, and wring them tightly in your hands. They are quite tough, so don't worry – just wring them as tightly as you can.
7. Add the meat mixture from Step 2 and sesame oil to the cooked rice.
8. Spread out the egoma leaf, taking care not to tear it, and wrap a rice ball inside. Trim off the stems.
9. This is how they turn out. They make bite-sized pieces.

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